Gluten Free Honey Vanilla Popcorn Balls Recipes

CLASSIC VANILLA BOURBON BALLS

Steps:

• In a food processor, finely grind the shortbread. You should have 2 cups crumbs. Add the pecans and confectioners' sugar and pulse until the nuts are chopped. Transfer to a large bowl.
• In a small saucepan, bring the bourbon to a boil. Remove from the heat and add 3/4 cup chocolate chips. Stir until smooth. Pour into the pecan mixture and stir until well-combined. Form into sixteen 1/2-inch balls.
• Place the remaining 1/4 cup chocolate chips in a resealable plastic bag. Microwave in 20 second increments until melted, squeezing the chocolate in the bag to evenly melt. Snip a small hole in one corner and drizzle the chocolate onto the balls. Refrigerate in an airtight container until firm, at least 2 hours and up to 1 week.

GLUTEN-FREE HONEY VANILLA POPCORN BALLS

Steps:

• Preheat the oven to 350 degrees F and move a rack to the middle of the oven. Line a baking sheet with parchment paper.
• Heat the oil in large heavy-bottomed pot with a lid over medium heat. Add the popcorn kernels and place the lid slightly ajar on top of pot. Cook until most of the kernels pop, 7 to 10 minutes (the popping sounds slow down when it's almost done). This will make 10 to 12 cups of popcorn.
• While the popcorn is popping, melt the butter, honey, vanilla and salt in a small saucepan over low heat until the mixture is uniform.
• Transfer the popcorn onto the prepared baking sheet. Discard any unpopped kernels that settle at the bottom of the pot. Pour the butter mixture evenly over the popcorn. Toss the popcorn with two spatulas until coated. Bake, stirring every 5 minutes, until the popcorn is a deep caramel color, 20 minutes.
• Remove the baking sheet from the oven and cool for 5 minutes. Wearing clean plastic gloves, use your hands to press the popcorn into 2-inch balls. Towards the end you may need 1/2 to 1 teaspoon of extra honey to act as the "glue" for the balls.
• Cook's Note: You can substitute the popcorn kernels with one 3.5-ounce bag microwave popcorn prepared according to the package instructions.

HONEY-NUT POPCORN BALLS

Steps:

• Bring 1/4 cup honey, 2 tablespoons butter, 1/4 cup almond butter, 1/2 cup confectioners' sugar and 1 tablespoon water to a boil in a large pot over medium heat, stirring. Remove from the heat; using a rubber spatula, stir in 12 cups popcorn and 1 cup chopped salted mixed nuts until coated. Butter your hands, then shape into balls and roll in toasted sesame seeds.

CANDY CORN POPCORN BALLS

Steps:

• Melt the candy corn in the heavy cream in a small saucepan, stirring as needed, over medium-low heat. Put the popped popcorn in a large bowl. Pour the melted candy corn mixture over the popcorn and stir to coat.
• Spray your hands with nonstick cooking spray and roll the popcorn into baseball-sized balls, pressing the popcorn together firmly so it sticks and stays together. Allow the popcorn balls to chill on a parchment-lined baking sheet in the refrigerator for about 5 minutes to firm up. Enjoy!

GLUTEN FREE POWER BALLS

Steps:

• Mix peanut butter and honey in a standing mixer until smooth.
• Add oats in gradually.
• Add nuts.
• Add rasins.
• Use a ice cream scooper (x2), use muffin holders, refrigerate over night. Freeze well with air tight container and wax paper.
• Put in muffin pan.